1mediumleek,white and light green parts only, sliced thinly
1clovegarlic,chopped
2stalkscelery,diced
1teaspoonsea salt or Kosher salt
1cupchicken brothor vegetable broth or bone broth
2 ½ - 3cupswater
¼cuppumpkin seedstoasted, then tossed with ¼ to ½ teaspoon smoked paprika for garnish
¼cupsage leaves,toasted with 1 teaspoon olive oil
Instructions
Heat oven to 350°F. Place the cauliflower florets on a baking sheet, drizzle with a little olive oil and roast until tender, about 15 - 20 minutes. Watch carefully to prevent too much browning.
In a large, heavy-bottomed pot or Dutch oven, heat the oil until hot. Sauté the onion, leek, celery, and garlic until soft but not browned.
Add the sea salt, then add the roasted cauliflower and toss until it is completely coated with the onion mixture. Cook for another 2 minutes.
Add the chicken broth or vegetable stock and water. Bring to a boil, then simmer for 5 minutes or until cauliflower is starting to break down. Purée in a blender in batches until smooth. Alternatively, you can use an immersion blender or stick blender.
Pour the soup back into the pot and reheat to a simmer. If desired, gently stir in crab or smoked salmon OR add optional parmesan cheese and cream.
Toast sage leaves in a teaspoon of oil in a small skillet, turning once until lightly brown and crispy. Remove promptly.
Toast pumpkin seeds in a teaspoon of oil in a small skillet. Once they start to make a popping noise, remove from the heat and sprinkle with a very small amount of smoked paprika. (¼ teaspoon to ¼ cup of seeds.)
Serve the soup hot. Garnish with spicy pumpkin seeds, toasted sage leaves, bacon bits, a swirl of pesto, or fresh basil.
Notes
Optional soup topping ideas if you can tolerate dairy:
1 tablespoon grated Parmesan cheese
2 tablespoon heavy cream
¾ to 1 cup fresh crab meat or smoked salmon or cooked sausage